Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
  • Kosher salt and freshly ground black pepper
  • 1-¾ cups sliced almonds
  • 1 Tbs. sour cream
  • ½ tsp. honey
  • 2 Tbs. extra-virgin olive oil
  • 2 large eggs
  • + 9 more ingredients
    • 1 Tbs. thinly sliced fresh chives
    • 1 Tbs. white balsamic vinegar
    • ¼ cup buttermilk
    • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
    • Kosher salt and freshly ground black pepper
    • Kosher salt and freshly ground black pepper
    • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
    • 2-3 Tbs. vegetable oil
    • ½ cup all-purpose flour

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

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